Roux
LEFTOVER TURKEY, LEEKS, PUFF PASTRY, WHOLEGRAIN MUSTARD, CHESTNUTS
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Cooking tools:
- Rolling pin
- Pastry brush
- Oven
- Stove
- Saute pan
- Baking dish
- Wooden spoon
- Chef's knife
- Whisk
- Mixing bowl
Ingredients
- 2 tbsp olive oil
- 1.5kg (approx 3.5lbs) leeks, washed and sliced
- 10 sprigs thyme, leaves picked
- Salt
- pepper
- Approx 1kg (2.2lbs) leftover turkey or roast chicken, torn into big chunks
- 2 tbsp single cream or coconut milk (for dairy-free)
- 2 tbsp leftover gravy (or additional cream if not available)
- 2 tbsp wholegrain mustard
- 1 x 500g package of puff pastry (or 2 ready rolled sheets)
- 15 vacuum sealed chestnuts
- 10 sage leaves
- 1 egg
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